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Tonight, Big Animals, Big Beer at Resto

July 27, 2009

Further illustrating the city’s apparently boundless thirst for beer and food pairings — and the irresistible allure that whole-animal butchery holds for most chefs — Resto will this evening host the second in a series of Monday night beer dinners. Chef Bobby Hellen — who previously schooled Fork in the Road about how to roast a whole hog — will roast a triple threat of cow, pig, and and lamb, paired with similarly large-scale Belgian brews served in three, six, and nine liters. Reservations can be made by calling the restaurant.